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Lemongrass Chicken with Pickled Vegetables

Lemongrass Chicken with Pickled Vegetables

Bright, flavorful and delicious, this recipe combines so many textures and Vietnamese flavors for a spectacular dish.
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Course dinner, lunch, Main Course
Cuisine vietnamese
Servings 4 servings

Ingredients
  

For the Pickled Vegetables:

  • 1 daikon radish sliced into thinly
  • 2 carrots sliced thinly
  • 3/4 C rice vinegar
  • 1 cup warm water
  • 1 tbsp sugar
  • 1 tbsp kosher salt

For the Chicken:

  • 1 lb boneless skinless chicken thighs
  • 1 tube of lemongrass 4 oz such as Gourmet Garden's Stir in Lemongrass Paste you can find it in the produce section near fresh herbs
  • 2 tbsp fish sauce
  • 2 cloves garlic minced
  • zest of 1 lime
  • Juice of 1 lime
  • pinch of salt
  • 3 C cooked white rice for serving optional
  • cilantro leaves garnish

Instructions
 

For the Vegetables:

  • Place the thinly sliced carrots and daikon radishes in the large mason jar or bowl. Sprinkle in the salt and sugar. Then pour over the vinegar and warm water. Stir or cover with a lid and shake to dissolve the sugar and salt. Place in the fridge and let sit for at least four hours. These pickled vegetables will last for weeks.

For the Chicken:

  • Whisk together the lemongrass paste, fish sauce, minced garlic, lime zest and juice, and pinch of salt.
  • Place chicken thighs in a bowl or large ziploc bag. Pour the marinade over and get the chicken coated well. Let this marinate for eight hours or overnight. (This is a good job to do in the morning before work, it takes less than five minutes to pull together and then it's done marinating when you get home. )
  • If grilling, heat a grill to medium heat. Place the chicken over the flame and cook until both sides are nicely browned and the internal temperature registers 165 degrees. About 4 minutes per side.
  • If using a pan over the stove top, heat a large fry pan over medium heat. Once hot add in 1 tbsp canola oil. Allow this to shimmer and get hot. Then add in chicken and cook about 4 minutes per side until chicken reaches internal temperature of 165 degrees.
  • Spoon the rice into a bowl or plate, top with the chicken, sprinkle with cilantro leaves and top with some of the pickled vegetables. Enjoy!
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